Aussie BBQ Legends

Ingredients

Kangaroo Steaks x 6 1 cup Beerenberger Tomato chutney 3 tablespoons Worcestershire sauce 3 tablespoons Brown Sugar 1/4 cup Brown Vinegar 1 tspn minced garlic 1 tspn minced ginger 1 small onion finely chopped

Beerenberg Products

Beerenberger Tomato Chutney

Method

Mix together chutney, vinegar, worcestershire sauce, brown sugar, garlic, ginger and onion. Pour over Kangaroo steaks, set aside for 2-3 hrs, turning meat occassionally to make sure well coated. Barbecue the meat on a hot grill for 2-3 minutes per side - mindful that with the sugar content it can catch easily. Serve with sliced potato cooked on the grill and a fesh green salad with balsamic dressing

Story behind this recipe

I needed to reduce the amount of saturated fats being consumed by the men in the house, and Kangaroo is a faab way of doing this. They needed to not be aware that I had substituted Roo for their beloved beef, and this kept them fooled for a long time!